Fond Brun de Volaille (Brown chicken base)

Ingredients

• 2 ¼ pounds chicken bones
• 2 tablespoons corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• ½ pound carrots, trimmed, scraped and cut into thin rounds, about 2/3 cup
• ½ pound onions, peeled and coarsely chopped, about 1 cup
• 10 sprigs fresh parsley
• 4 cups fresh or canned chicken broth

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    298 calories; 13 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 27 grams protein; 56 milligrams cholesterol; 1333 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup

Preparation

1. Hack bones into one-inch pieces.
2. Heat oil in casserole over high heat and add chicken pieces. Cook, stirring often, until nicely browned, about 10 minutes. Sprinkle with salt and pepper.
3. Add carrots, onions and parsley to bones. Stir. Cook about 5 minutes. Pour off fat. Add broth. Continue cooking over moderate heat about 45 minutes.
4. Strain sauce through sieve, pushing solids with spoon to extract as much liquid as possible. Skim off surface fat.

1 hour